Guide to Ixtapa-Zihuatanejo, Troncones and the State of Guerrero, Mexico
Home | Activities | Business | Lodging | Real Estate | Regional Info | Restaurants | Travel Resources | Directory | Search

Ixtapa Zihuatanejo Mexico Vacation Guide
 

Santesson Seviche

Ingredients:

  • 400-500 g fish filets, e.g. plaice or sole
  • 200 ml fresh lemon juice
  • 1-2 finely chopped red jalapeņo peppers
  • 1-2 crushed garlic cloves
  • 5-10 g crushed coriander seeds
  • salt and black pepper as required
  • 200 g peeled, deseeded and coarsely chopped tomatoes
  • 100 g finely chopped leek
  • 200 g peeled and diced cucumber
  1. Cut the fish filets into 1.5 - 2 cm pieces. Place them in bowl that is not too large for the refrigerator. Add the jalapeņo peppers, garlic and coriander and pour the lemon juice on top of the mixture. The juice should cover the fish pieces, if not they will have to be compressed.
  2. If so desired also the vegetables can be added to the fish-lemon-spice mixture. This is specially recommended if you intend to serve the dish as the main course during a lunch on a hot summer day.
  3. Leave the bowl for at least 3, if possible 4 - 6 hours in the refrigerator. The fish flesh should be white and opaque and not translucent any more when the "cooking" is complete.
  4. Serve together with a cold beer (Corona?) and toasted bread or baguette.

CREDITS: The Santesson Recipe Collection

 
Web www.zihua-ixtapa.com

Link Partners | Disclaimer/Privacy | Contact | Advertising Info | Community Calendar and Forums

Zihrena Systems©